Pungent, sweet spice used both for savoury stews and roasts as well as with fruits. For more information about cloves, visit our store cupboard.

The dried flower buds of a tropical tree; can be used whole or in ground form.

These dried buds, whole or ground, give a warm, pungent flavor to foods, both sweet and savory. Cloves are strong - use sparingly. Glazed hams can be studded with whole cloves when baked. Use ground cloves in baking, fruit desserts and in spicy meat dishes.

ground or dried buds with a distinct sharp flavour.

Spicy flavor -- look for it in Spanish Rioja -- often associated with oak.

Whole, ground Dried flower buds of a tropical tree; pungent, sweet flavor Whole: marinades, stocks, sauces, braised meats, ham, pickling; Ground: cakes, breads, pastries, fruits

Harvested primarily in Indonesia and Madagascar, cloves can be used in cooking either whole or in a ground form, but they are extremely strong, so use sparingly. Double Duty: Cloves are sometimes used to eliminate bad breath or to alleviate the pain of a bad tooth.

Cloves are the dried flower buds of an evergreen tropical tree native to South East Asia. They were used in China more than 2,000 years ago and were also used by the Romans. Oil of cloves contains phenol, a powerful antiseptic that discourages putrefaction and the clove is hence one of the spices that helps preserve food.

This dense and earthy spice is usually used whole, often in a garam masala, to add heat (but not chilli heat) to a dish.

Lavang, Grambu. Well known to the apple pie maker, cloves are used in a similar way to cardamoms, to impart a fragrance in flavour and bouquet.

Spicy flavour often associated with oak. Look for it in Spanish Rioja.